Maxanne's Japanese Okra

• 3/4 pound okra
• 1 package katsuobushi (shaved bonito fish)
• Pinch of toogarashi (red pepper flakes)
• Shoyu (soy sauce) to taste

1. Wash then boil the okra in a saucepan of boiling water until almost tender but still firm.
2. Drain and put in refrigerator to cool.
3. When ready to eat, slice okra into 1/4-inch rings, put in small mixing bowl and then add bonita flakes.
4. Stir and add shoyu to moisten and to taste and add a touch of toogarashi, depending on how spicy you like it.
5. Best eaten with Japanese rice.
6. Drink Recommendations: Japanese Beer Ozeki Sake, Ginjo Premier

okra, red pepper, shoyu

Taken from www.foodnetwork.com/recipes/maxannes-japanese-okra-recipe.html (may not work)